Serves 4
Preparation: 15 min
Cooking: 20 min
- 400 g puff pastry
- 1 egg, lightly beaten
- 500 ml (2 c) mozzarella cheese, grated
- 3 spring onions, sliced
- 100 g olives
- 500 g cherry tomatoes
- 30 ml balsamic vinegar
Preheat the oven to 180 °C and line a baking sheet with baking paper.
1 On a floured surface, lightly roll out the puff pastry and cut out rectangles.
2 Carefully place them on the baking sheet and with a sharp knife lightly cut through the pastry about 1 cm away from the edge.
3 Brush the pastry with egg. Place the mozzarella and spring onions in the centre of the pastry. In a small bowl mix the olives, tomatoes and balsamic vinegar, leave the mixture to marinate for 15 minutes, then place on top of the cheese and spring onions.
4 Bake for 20 minutes or until the pastry is golden and puffed. Serve warm.
